How did Saccharomyces evolve to become a good brewer?

Trends in Genetics

Volumn 22, Issue 4, 2006, Pages 183-186

  Piškur, Jure ^a   Rozpedowska, Elzbieta ^a   Polakova, Silvia ^a   Merico, Annamaria ^b   Compagno, Concetta ^b  

^a LUND UNIVERSITY   (Sweden)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ACETALDEHYDE; ALCOHOL; ALCOHOL DEHYDROGENASE;

ALCOHOL CONSUMPTION; ALCOHOL PRODUCTION; BIOMASS; BREWING; CATALYSIS; CELL LINEAGE; CONCENTRATION (PARAMETERS); FERMENTATION; GENOMICS; MOLECULAR EVOLUTION; NONHUMAN; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; SHORT SURVEY; TRANSCRIPTION INITIATION; YEAST;

ALCOHOL DEHYDROGENASE; ETHANOL; GENE EXPRESSION REGULATION, FUNGAL; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; TRANSCRIPTION, GENETIC;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 33645862582     PISSN: 01689525     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tig.2006.02.002     Document Type: Short Survey

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